Homemade cucumber yogurt gives these tender slices of beef a fresh flavor. To save time, you can use 2 cups of plain Greek yogurt and skip the straining process.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + CHILLING BAKE: 25 MIN. + CHILLING MAKES: 3 DOZEN
4 cups (32 ounces) plain yogurt
1 beef tenderloin roast (1½ pounds)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
¼ teaspoon plus ⅛ teaspoon white pepper, divided
1 medium cucumber, peeled, seeded and diced
1 tablespoon finely chopped onion
1 garlic clove, minced
1 tablespoon white vinegar
1 French bread baguette (1 pound), cut into 36 thin slices
1 cup fresh arugula Sliced grape tomatoes, optional
1. Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight.
2. Rub tenderloin with 1 tablespoon oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides. Transfer to a shallow roasting pan.
3. Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate.
4. Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture.
5. Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and, if desired, tomato slices. Serve immediately or cover and refrigerate until serving.
I offered this comforting, hot drink to guests at one of my bunco gatherings. Everyone wanted a copy of the recipe. I like to keep a batch in the freezer for easy entertaining.
—CAROL BEYERL EAST WENATCHEE, WASHINGTON
PREP: 10 MIN. + FREEZING MAKES: 14-18 SERVINGS
1 cup butter, softened
2 cups confectioners’ sugar
1 cup plus 2 tablespoons packed brown sugar
2 cups vanilla ice cream, softened
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon rum extract
ADDITIONAL INGREDIENT (FOR EACH SERVING)
¾ cup boiling water
In a large bowl, cream butter and sugars until light and fluffy. Add the ice cream, cinnamon, nutmeg and extract. Transfer to a freezer container; freeze overnight. Yield: 3½ cups mix.
To prepare hot drink: Dissolve 3-4 tablespoons of mix in boiling water; stir well.
As a busy stay-at-home mom, I like great-tasting recipes that are easy and that the kids can help prepare. These savory snacks meet both of those requirements.
—MARGO LEWIS LAKE CITY, MICHIGAN
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 20 APPETIZERS
4 ounces cream cheese, softened
1 egg
1 tablespoon 2% milk
⅓ cup real bacon bits
¼ cup shredded Swiss cheese
1 tablespoon dried minced onion
1 large plum tomato, seeded and finely chopped, divided
1 tube (10.2 ounces) large refrigerated flaky biscuits
1. In a small bowl, beat the cream cheese, egg and milk until smooth. Stir in the bacon, cheese, onion and half of the tomato; set aside.
2. Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato.
3. Bake at 375° for 14-16 minutes or until a knife inserted near the center comes out clean.
Brilliant Christmas Sunset JuiceWhen you pour orange juice over pomegranate juice or grenadine, the layers look like a sunset.
—RITA FARMER GREENDALE, WISCONSIN
PREP/TOTAL TIME: 5 MIN. MAKES: 4 SERVINGS
Crushed ice
4 tablespoons pomegranate juice or grenadine syrup
4 cups orange juice
Add ice to four glasses. Pour 1 tablespoon pomegranate juice or grenadine syrup over ice in each glass. Slowly add 1 cup orange juice. Stir if desired.
Calzone PinwheelsOnce you try these mini-sized calzones, you may never go back to the large ones. People love the cheesy, fresh taste.
—LISA SMITH BRYAN, OHIO
PREP/TOTAL TIME: 30 MIN. MAKES: 16 APPETIZERS
½ cup ricotta cheese
1 teaspoon Italian seasoning
¼ teaspoon salt
½ cup shredded part-skim mozzarella cheese
½ cup diced pepperoni
¼ cup grated Parmesan cheese
¼ cup chopped fresh mushrooms
¼ cup finely chopped green pepper
2 tablespoons finely chopped onion
1 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed
1. In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.
2. Spread cheese mixture over each rectangle to within ¼ in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.
3. Place cut side down on greased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.
top tip
Bite-Size Buffets
For an appetizer buffet that serves as a meal, offer five or six different appetizers (including some substantial selections, such as Honey Garlic Ribs) and plan on eight to nine pieces per guest. If you’ll also be serving a meal, two to three pieces per person is sufficient.
Cranberry Chili MeatballsMy sister passed this sweet-and-spicy sauce recipe along to me. I use it to coat store-bought meatballs for festive gatherings. My friends look forward to them every year.
—AMY SCAMERHORN INDIANAPOLIS, INDIANA
PREP/TOTAL TIME: 30 MIN. MAKES: ABOUT 6 DOZEN
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
¾ cup packed brown sugar
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.
Savory slices of cheesy, aromatic French bread are lifesavers when you need a last-minute appetizer or brunch item. I also like to serve this as a side with soups and salads.
—LORI STEFANISHION DRUMHELLER, ALBERTA
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 16 SERVINGS
6 cups sliced fresh mushrooms
1 tablespoon butter
4 green onions, chopped
1 loaf (1 pound) French bread
1 carton (8 ounces) spreadable garlic and herb cream cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup mayonnaise
1 cup grated Parmesan cheese
1. In a large skillet, saute the mushrooms in butter until tender. Add onions; cook and stir until liquid has evaporated. Set aside.
2. Cut French bread in half lengthwise and then widthwise; spread cut sides with cream cheese. Combine the Italian cheese, mayonnaise and Parmesan cheese; spread over bread. Top with mushroom mixture.
3. Place on a baking sheet. Bake at 350° for 20 minutes or until cheese is melted. If desired, broil 4-6 in. from the heat for 2-4 minutes or until golden brown. Slice and serve warm.
Veggie Quiche BundlesMy advice to you is to make a bunch of these bundles because they will be gone fast. I like to seal the tops with a light twist so they look like pretty packages.
—LORRAINE CALAND SHUNIAH, ONTARIO
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 1 DOZEN
1 cup chopped fresh mushrooms
½ cup diced zucchini
¼ cup chopped red onion
1 tablespoon plus ⅓ cup butter, divided
1 plum tomato, seeded and diced
3 eggs
½ cup milk
1 tablespoon prepared pesto
¼ teaspoon coarsely ground pepper
½ cup crumbled feta cheese
½ cup shredded part-skim mozzarella cheese
12 sheets phyllo dough (14 inches x 9 inches)
1. In small skillet, saute mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in tomato. In small bowl, whisk eggs, milk, pesto and pepper. In another bowl, combine feta and mozzarella.
2. Melt the remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. Cut phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Repeat with remaining phyllo dough and butter. Carefully place each stack in a greased muffin cup. Fill each with 4 teaspoons vegetable mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture. Pinch corners of phyllo together and twist to seal.
4. Bake at 325° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Make Ahead Note: Freeze cooked and cooled bundles in freezer container, separating layers with waxed paper. To reheat, place pastries on baking sheet in 325° oven until heated through.
Layered Shrimp DipThis is even better than shrimp cocktail, and it’s not your average layered dip—it’s a win-win.
—SUE BROYLES CHEROKEE, TEXAS
PREP: 15 MIN. + CHILLING MAKES: 12-16 SERVINGS
1 package (3 ounces) cream cheese, softened
6 tablespoons salsa, divided
½ cup cocktail sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2¼ ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Sliced green onions
Tortilla chips
1. In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese.
2. Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips.
My family raves over these south-of-the-border bites. There’s nothing like green-chili-infused beefy snacks to liven the fiesta!
—KATHY ROGERS HUDSON, OHIO
PREP: 1 HOUR COOK: 15 MIN. MAKES: 14 SERVINGS
1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
¾ cup water
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1 package (1 pound) egg roll wrappers (14 count)
1 egg white, lightly beaten
Oil for deep-fat frying
Salsa and additional sour cream
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
2. In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place ⅓ cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
3. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
4. In a large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1½ minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.
Tomato Pizza BreadMy husband loves to add sliced ripe olives to this appetizer before baking. We think it’s best when served hot and fresh out of the oven.
—KIMBERLY MASON BROKEN ARROW, OKLAHOMA
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
1 tube (13.8 ounces) refrigerated pizza crust
2 garlic cloves, minced
½ teaspoon dried oregano
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 plum tomato, halved lengthwise and thinly sliced
½ teaspoon Italian seasoning, optional
1. On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425° for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese.
2. Arrange tomato slices in a single layer over cheese. Top with remaining cheese and, if desired, Italian seasoning. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.
Pomegranate MartiniShake up the holidays with a crimson cocktail promised to make spirits bright. This deliciously smooth martini will be the talk of the party.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING
Ice cubes
2 ounces pomegranate juice
1 ounce vodka
½ ounce triple sec
½ ounce club soda
½ teaspoon lemon juice
GARNISH
Pomegranate seeds
Fill a shaker three-fourths full with ice. Add the pomegranate juice, vodka, triple sec, club soda and lemon juice. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish as desired.
I’ve been reluctant to reveal my recipe for honey-garlic sauce, but something as good as this needs to be shared.
—LILY-MICHELE ALEXIS LOUISVILLE, KENTUCKY
PREP: 15 MIN. BAKE: 2¼ HOURS MAKES: 24 SERVINGS
6 pounds pork baby back ribs, cut into two-rib portions
2 cups water, divided
¾ cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon garlic powder
¼ teaspoon ground ginger
½ cup honey
¼ cup reduced-sodium soy sauce
1. Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350° for 1½ hours.
2. In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs.
3. Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally.
top tip
Keep Ribs Hot
Hold ribs until serving time or transport hot cooked ribs to a party by placing them in heavy-duty foil and then in a brown paper bag. The ribs can stand this way for up to 1 hour.
I like to entertain a lot and have used these tasty cups on several occasions as an appetizer. I appreciate how easy it is to switch around the ingredients to give them a different flavor.
—LAURA METZGER YORK, PENNSYLVANIA
PREP: 15 MIN. BAKE: 20 MIN. MAKES: 10 SERVINGS
1 package (3 ounces) cream cheese, softened
1 cup finely chopped fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
¼ cup sliced ripe olives, drained
1 tube (10.2 ounces) refrigerated biscuits
Salsa and sour cream, optional
1. In a small bowl, combine the cream cheese, ham, cheese, chilies and olives. Separate dough into 10 biscuits; press each biscuit onto the bottom and up the sides of a greased muffin cup. Fill with ham mixture.
2. Bake at 375° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Garnish with salsa and sour cream if desired.
Olive BruschettaI like to make this convenient bruschetta several days in advance so the flavors have a chance to blend together. It’s best served at room temperature with toasted French bread or crackers.
—LINDA AUSTIN LAKE HOPATCONG, NEW JERSEY
PREP/TOTAL TIME: 30 MIN. MAKES: 2½ DOZEN
2 cups grape tomatoes, quartered
2 celery ribs, chopped
½ cup shredded carrot
¼ cup sliced ripe olives
¼ cup sliced pimiento-stuffed olives
¼ cup minced fresh flat-leaf parsley
¼ cup chopped red onion
1 teaspoon minced garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
¼ teaspoon salt
⅛ teaspoon pepper
1 loaf (1 pound) French bread baguette, sliced and toasted
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Black Forest Ham PinwheelsWhen I served this at my annual Christmas party, people really liked the smokiness of the ham and sweet surprise of the cherries.
—KATE DAMPIER QUAIL VALLEY, CALIFORNIA
PREP: 20 MIN. + CHILLING MAKES: ABOUT 3½ DOZEN
1 package (8 ounces) cream cheese, softened
4 teaspoons minced fresh dill
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Dash salt and pepper
½ cup dried cherries, chopped
¼ cup chopped green onions
5 flour tortillas (10 inches), room temperature
½ pound sliced deli Black Forest ham
½ pound sliced Swiss cheese
1. In a small bowl, beat the cream cheese, dill, lemon juice, mustard, salt and pepper until blended. Stir in the cherries and onions. Spread over each tortilla; layer with ham and cheese.
2. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into ½-in. slices.
Make Ahead Note: Wrapped in plastic wrap, the roll-ups can be stored in the refrigerator up to 2 days. Slice before serving.
This is my family’s favorite way to eat chicken wings. My grown son and daughter request them when they visit home. It’s a fantastic appetizer, but we sometimes eat them as a main dish.
—DIANE ACORD SAVAGE, MINNESOTA
PREP: 40 MIN. + MARINATING BAKE: 25 MIN. MAKES: 3 DOZEN
2 garlic cloves, minced
1 tablespoon canola oil
½ cup honey
¼ cup ketchup
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
¼ teaspoon pepper
¼ teaspoon hot pepper sauce
18 whole chicken wings (about 3¾ pounds)
1. In a small saucepan, saute garlic in oil until for 1 minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; cool to room temperature.
2. Cut chicken wings into three sections; discard wing tip sections. Place wings in a large resealable heavy-duty plastic bag; add ¾ cup cooled honey mixture. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining honey mixture for basting.
3. Drain and discard marinade. Place chicken wings on a greased rack in a large baking pan. Bake at 400° for 10 minutes on each side, basting occasionally with honey mixture.
4. Broil 4-6 in. from the heat for 2-3 minutes or until browned and juices run clear.
Sticky Chicken Wings: Omit marinade. Cut chicken wings as directed. Combine 1 cup brown sugar, ¾ cup soy sauce, ½ cup teriyaki sauce, ½ cup melted butter, 1 tablespoon Creole seasoning and 1 teaspoon ground mustard. Marinate and cook chicken as directed.
Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Bacon Cheese SpreadEach year, I share Christmas cheer by setting up a buffet at my family’s hardware store. This cheese spread is always a biggie!
—SHARON BICKETT CHESTER, SOUTH CAROLINA
PREP/TOTAL TIME: 15 MIN. MAKES: 4 CUPS
1 package (12 ounces) bacon strips, chopped
½ cup chopped pecans
4 cups (1 pound) shredded sharp cheddar cheese
2 cups mayonnaise
1 small onion, chopped
2 tablespoons finely chopped sweet red pepper
⅛ teaspoon cayenne pepper
Assorted crackers
Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine next six ingredients. Stir in bacon. Serve with crackers.
Pepperoni PinwheelsInstead of serving pizza or flatbread, whip up a tray of pinwheel appetizers. You could also make a meatless batch by using chopped bell peppers instead of pepperoni.
—CYNTHIA BENT NEWARK, NEW JERSEY
PREP/TOTAL TIME: 25 MIN. MAKES: 32 APPETIZERS
1 package (8 ounces) cream cheese, softened
1 package (3½ ounces) sliced pepperoni, finely chopped
1 cup (4 ounces) shredded provolone cheese
2 tablespoons onion soup mix
2 tablespoons sour cream
1 teaspoon grated Romano cheese
2 tubes (13.8 ounces each) refrigerated pizza crust
1. In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
2. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
3. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Sugar ’n’ Spice NutsMy daughters, grandkids and just about everyone who visits me look forward to this mix of crunchy nuts, spices and fruit during the holidays. Tucked in colorful tins, it makes a handy last-minute gift idea for busy hostesses or drop-in visitors.
—JOAN KLINEFELTER UTICA, ILLINOIS
PREP/TOTAL TIME: 30 MIN. MAKES: 3½ CUPS
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
½ cup dried cranberries
1. In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
2. Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.
Peppermint ice cream makes this beverage taste and look more like a dessert than a punch! I’ve mixed the sipper many times for ladies’ lunches and buffets. It’s a great way to start a gathering. For a fun garnish you can hang mini candy canes around the punch bowl and cups.
—NEVA SCHNAUBER FORT COLLINS, COLORADO
PREP: 10 MIN. + CHILLING MAKES: 3½ QUARTS
2 jars (10 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
Miniature candy canes, optional
In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired.
Sangria WineGive your partytime sangria a twist with this refreshing citrus blend. During the Christmas season, go for the red and green look by garnishing it with limes.
—COLLEEN STURMA MILWAUKEE, WISCONSIN
PREP/TOTAL TIME: 10 MIN. MAKES: 10 SERVINGS
1 bottle (750 milliliters) dry red wine
1 cup lemon-flavored rum
2 cans (12 ounces each) lemon-lime soda, chilled
2 medium lemons, sliced
2 medium limes, sliced
Ice cubes
In a pitcher, combine the wine, rum and soda; add lemon and lime slices. Serve over ice.
Whenever I take this awesome spread to parties, I bring along copies of the recipe. Once people taste it, they alway ask how I make it. And the color combination makes it especially festive.
—MARSHA DAWSON APPLETON, WISCONSIN
PREP: 15 MIN. + CHILLING MAKES: 2⅓ CUPS
3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
1 package (8 ounces) cream cheese, softened
½ cup grated Parmesan cheese
¼ cup sour cream
2 tablespoons butter, softened
½ cup finely chopped walnuts
½ cup prepared pesto
Assorted crackers
1. Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside.
2. In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture.
3. Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Slow-cooked dips are ideal for holiday entertaining since they free up the oven for my turkey or ham. Plus, leftovers are fantastic served over a baked potato the next day.
—SUSAN D’AMORE WEST CHESTER, PENNSYLVANIA
PREP: 20 MIN. COOK: 2 HOURS MAKES: 2⅓ CUPS
1 package (8 ounces) cream cheese, softened
2 green onions, chopped
¼ cup chopped sweet red pepper
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon pepper
2 cans (6 ounces each) lump crabmeat, drained
2 tablespoons capers, drained
Dash hot pepper sauce
Assorted crackers
1. In a 1½-qt. slow cooker, combine the first nine ingredients; stir in crab.
2. Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; cook 30 minutes longer to allow flavors to blend. Serve with crackers.
Instead of buying expensive flavored coffees, I make my own using flavored extracts for baking. You can prepare this with decaffeinated coffee, too.
—TINA CHRISTENSEN ADDISON, ILLINOIS
PREP/TOTAL TIME: 5 MIN. MAKES: 1 POUND
1 pound ground coffee
2 tablespoons almond extract
2 tablespoons vanilla extract
Place coffee in a large jar with tight-fitting lid. Add extracts. Cover and shake well. Store in an airtight container in a cool, dark and dry place or in the freezer. Prepare coffee as usual.
I love to serve these shrimp when I’m entertaining. They’re easy to prepare, but what’s better is that they’re so flavorful, no dipping sauce is required.
—KENDRA DOSS COLORADO SPRINGS, COLORADO
PREP: 15 MIN. + MARINATING BROIL: 10 MIN. MAKES: 2½ DOZEN
1 tablespoon olive oil
1½ teaspoons brown sugar
1½ teaspoons lemon juice
1 garlic clove, thinly sliced
½ teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1. In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for 2 hours. Drain and discard marinade.
2. Place shrimp on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
I’ve been serving up this spicy punch for so long, I could make it blindfolded. I’ve passed the recipe along to many friends. It never wears out its welcome!
—CHARLES PIATT LITTLE ROCK, ARKANSAS
PREP: 15 MIN. + CHILLING MAKES: 13 SERVINGS (ABOUT 3 QUARTS)
1 cup sugar
2 quarts apple cider or juice, divided
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 can (12 ounces) frozen orange juice concentrate, thawed
1 quart ginger ale, chilled
1. In a Dutch oven, combine the sugar, 1 cup cider, cinnamon and allspice. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; add orange juice concentrate and remaining cider. Cool. Cover and refrigerate until chilled.
2. Just before serving, transfer to a punch bowl; stir in the ginger ale.
Garlic-Onion Pizza WedgesUsing a prebaked crust, you can have this delicious appetizer hot and ready to serve in just 20 minutes. The wedges can even make a light main dish.
—CLYDA CONRAD YUMA, ARIZONA
PREP/TOTAL TIME: 20 MIN. MAKES: 8 SERVINGS
½ cup grated Parmesan cheese
½ cup chopped red onion
½ cup mayonnaise
¼ cup minced fresh basil
4 garlic cloves, minced
Pepper to taste
1 prebaked 12-inch thin pizza crust
1. In a small bowl, combine the cheese, onion, mayonnaise, basil, garlic and pepper; spread over crust.
2. Place on an ungreased baking sheet or pizza pan. Bake at 450° for 8-10 minutes or until lightly browned. Cut into wedges.
Champagne CocktailThis amber drink is a champagne twist on the traditional old-fashioned. We prefer it with extra-dry champagne.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING
1 sugar cube or ½ teaspoon sugar
6 dashes bitters
½ ounce brandy
½ cup champagne, chilled
GARNISH
Maraschino cherry and lemon slice
Place sugar in a champagne flute or cocktail glass; sprinkle with bitters. Pour brandy into the glass. Top with champagne. Garnish as desired.
My friends, family and I enjoy a spiced wine during cold winter gatherings. This warm drink will be especially pleasing to people who enjoy dry red wines.
—NOEL LICKENFELT BOLIVAR, PENNSYLVANIA
PREP: 15 MIN. COOK: 4 HOURS MAKES: 8 SERVINGS
2 cinnamon sticks (3 inches)
3 whole cloves
2 bottles (750 milliliters each) dry red wine
3 medium tart apples, peeled and sliced
½ cup sugar
1 teaspoon lemon juice
1. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. In a 3-qt. slow cooker, combine the wine, apples, sugar and lemon juice. Add spice bag. Cover and cook on low for 4-5 hours or until heated through. Discard spice bag. Serve warm.
I keep trying to find new ways to use dip. My chunky, veggie-laden mixture of eggplant, onion and sweet peppers is terrific on pita chips as an appetizer, or served over pasta, chicken or fish as an entree.
—SARAH GEARY OKLAHOMA CITY, OKLAHOMA
PREP: 35 MIN. BAKE: 1 HOUR MAKES: 2½ CUPS DIP (30 CHIPS)
2 medium eggplants, peeled
1 large sweet red pepper
1 large sweet yellow pepper
1 large red onion
¼ cup olive oil
1 teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced
4 teaspoons tomato paste
PITA CHIPS
¼ cup olive oil
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon dried tarragon
¼ teaspoon coarsely ground pepper
1 package (12 ounces) whole pita breads
1. Cut the eggplants, peppers and onion into 1-in. pieces; place in a large bowl. Add the oil, salt and pepper; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
2. Bake at 400° for 40 minutes, stirring once. Stir in garlic; bake 5-10 minutes longer or until vegetables are tender. Cool for 10 minutes. Place vegetables and tomato paste in a food processor; cover and process until desired consistency.
3. For pita chips, in a small bowl, combine the oil, cheese, garlic and seasonings. Place pita breads on baking sheets; brush with half of oil mixture. Bake at 350° for 7 minutes. Turn over; brush with remaining mixture. Bake 7-9 minutes longer or until crisp. Cut each pita into six wedges. Serve with dip.
Raspberry Chipotle DipCommit this nifty recipe to memory for the times you need a quick and impressive appetizer. Just by keeping these four ingredients on hand during the holidays, you’ll be prepared for any impromptu get-togethers.
—PAT STEVENS GRANBURY, TEXAS
PREP/TOTAL TIME: 5 MIN. MAKES: 3 CUPS
3 cartons (8 ounces each) whipped cream cheese
1 cup raspberry chipotle salsa
½ cup pecan halves, toasted
Assorted crackers
Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.
Editor’s Note: This recipe was tested with Mrs. Renfro’s raspberry chipotle salsa.
Cranberry Raspberry PunchThis pretty pink punch is not too sweet but is very refreshing. My family never tires of it at special occasions throughout the year.
—SUSAN ROGERS WILMINGTON, MASSACHUSETTS
PREP/TOTAL TIME: 10 MIN. MAKES: ABOUT 5 QUARTS
2 packages (10 ounces each) frozen sweetened sliced strawberries
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (11½ ounces) frozen cranberry raspberry juice concentrate, thawed
2 liters ginger ale, chilled
2 liters club soda, chilled
1 quart raspberry or orange sherbet
In a blender, combine the strawberries, lemonade concentrate and cranberry raspberry concentrate; cover and process until smooth. Transfer to a punch bowl. Gently stir in ginger ale and club soda. Top with scoops of sherbet. Serve immediately.
This is a handy recipe if you need a simple crowd-pleaser. All the savory goodness of traditional tacos is packed into crispy, bite-sized shells.
—ROSEANN WESTON PHILIPSBURG, PENNSYLVANIA
PREP: 30 MIN. BAKE: 10 MIN. MAKES: 2½ DOZEN
1 pound lean ground beef (90% lean)
½ cup finely chopped onion
1 envelope taco seasoning
¾ cup water
1¼ cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat; stir in ½ cup cheese blend.
2. Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill with taco mixture.
3. Bake at 350° for 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.
Hot Artichoke Spinach DipThis hot dip is favored by my family and friends, so it always appears on my party buffets.
—CANDY JENSEN MARRERO, LOUISIANA
PREP: 20 MIN. BAKE: 30 MIN. MAKES: 5 CUPS
½ cup chopped green onions
2 tablespoons butter
4 ounces cream cheese, softened
2 packages (10 ounces each) frozen creamed spinach, thawed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon Worcestershire sauce
½ teaspoon Cajun seasoning
½ teaspoon minced fresh thyme
½ teaspoon hot pepper sauce
1 garlic clove, minced
¼ cup grated Parmesan cheese
Toasted baguette slices or pita chips
1. In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
2. Transfer to a greased 1½-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
3. Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.
Make Ahead Note: The night before, prepare mixture as noted in step 1. Cover with plastic wrap and store in refrigerator overnight. The next day, follow baking instructions in step 2.
Frothy Mexi-Mocha CoffeeKnowing that this cup of coffee is waiting for me on the other side of the alarm clock makes for a bright start to my morning!
—MARIA REGAKIS SOMERVILLE, MASSACHUSETTS
PREP/TOTAL TIME: 15 MIN. MAKES: 4 SERVINGS
1 cup packed brown sugar
4 ounces semisweet chocolate, chopped
2 orange peel strips (1 to 3 inches)
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 cups hot strong brewed coffee
½ cup half-and-half cream, warmed
Optional garnishes: cinnamon sticks, orange peel and whipped cream
1. Place the first five ingredients in a blender; cover and process until chocolate is finely chopped. Add coffee; cover and process for 1-2 minutes or until chocolate is melted. Transfer to a small saucepan; heat through.
2. Return mixture to blender; add cream. Cover and process until frothy. Strain, discarding solids; serve in mugs. Garnish with cinnamon sticks, orange peel and whipped cream if desired.
Asiago Chicken SpreadGuests with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese found here!
—JAMES KORZENOWSKI FENNVILLE, MICHIGAN
PREP: 25 MIN. + CHILLING MAKES: 2 CUPS
¾ pound boneless skinless chicken breasts, cut into ½-inch cubes
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter
2 garlic cloves, minced
⅓ cup salted cashew halves
⅓ cup mayonnaise
½ cup chopped onion
¼ cup shredded Asiago cheese
¼ cup minced fresh basil
½ teaspoon hot pepper sauce
Assorted crackers or toasted baguette slices
1. Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool.
2. In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours.
3. If desired, unmold onto a serving platter; serve with crackers or baguette slices.
Make Ahead Note: Spread can be prepared, covered and stored in the refrigerator up to 2 days in advance.
Winter’s Warmth Hot ChocolateI discovered this recipe as a newlywed when I was looking for something to warm us up during winter. We make it every year when we get our first snow; that’s why my husband gave it this name!
—JANINE JOHNSON MINOOKA, ILLINOIS
PREP/TOTAL TIME: 25 MIN. MAKES: 4-6 SERVINGS
4 ounces semisweet chocolate, coarsely chopped
¼ cup light corn syrup
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
4 cups 2% milk
1 cup heavy whipping cream
White chocolate curls, optional
1. In a small heavy saucepan, melt chocolate with corn syrup over low heat, stirring occasionally until smooth. Remove from the heat; stir in vanilla and cinnamon. Cover and set aside until cool. In a large saucepan, heat milk until small bubbles form around edge. (Do not boil.)
2. Meanwhile, in a small bowl, beat cream and cooled chocolate mixture on medium-low speed until soft peaks form. To serve, spoon chocolate cream into mugs; add hot milk and stir gently. Garnish with chocolate curls if desired.
I came across a similar cheese roll recipe and started trying different combinations to come up with these spirals. They’re very popular during the holidays, and I just can’t seem to make enough of them!
—LISA HARKE OLD MONROE, MISSOURI
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 2½ DOZEN
2 packages (8 ounces each) cream cheese, softened
2 cups chopped imitation crabmeat
1 can (4¼ ounces) chopped ripe olives
¼ cup minced chives
3 tubes (8 ounces each) refrigerated crescent rolls
¾ cup shredded part-skim mozzarella cheese
¾ cup shredded Parmesan cheese
1. In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
2. Spread with 1 cup cream cheese mixture; sprinkle with ¼ cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
3. Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
4. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.
Coffee PunchAt the Propst family gatherings, this is a must! My mouth waters just thinking about the richness of this creamy vanilla treat.
—DIANE PROPST DENVER, NORTH CAROLINA
PREP/TOTAL TIME: 15 MIN. MAKES: 13 SERVINGS (2½ QUARTS)
4 cups brewed vanilla-flavored coffee, cooled
1 can (12 ounces) evaporated milk
½ cup sugar
½ gallon vanilla ice cream, softened
Ground cinnamon
In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.
Smoked Salmon Appetizer CrepesI love to serve mini crepes as appetizers—so many choices, such little crepes! Every bite is full of French flair and beaucoup flavor.
—KAREN SUE GARBACK-PRISTERA ALBANY, NEW YORK
PREP: 15 MIN. + CHILLING COOK: 5 MIN. MAKES: 20 APPETIZERS
1 cup 2% milk
2 eggs
2 egg yolks
2 tablespoons butter, melted
2 tablespoons brandy or unsweetened apple juice
1 cup all-purpose flour
½ teaspoon salt
FILLING
2 packages (3 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
4 teaspoons minced chives
1 package (4 ounces) smoked salmon or lox
1. In a small bowl, whisk first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
3. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
5. To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.
Make Ahead Note: Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)
It seems like an odd combination—goat cheese, basil and barbecue sauce—but these savory-sweet bacon-wrapped shrimp are a must-try.
—EILEEN STEFANSKI WALES, WISCONSIN
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 20 APPETIZERS
10 bacon strips
20 large fresh basil leaves
20 uncooked medium shrimp, peeled and deveined
¼ cup barbecue sauce
½ cup finely crumbled goat cheese
1. Cut each bacon strip in half widthwise; set aside. Wrap a basil leaf around each shrimp. Wrap a piece of bacon around each; secure with wooden toothpicks.
2. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 14-16 minutes or until bacon is crisp.
3. Brush with barbecue sauce; sprinkle with cheese. Bake 2-4 minutes longer or until heated through.
A fun, hearty appetizer even kids will enjoy, this Asian-inspired dish comes complete with an easy-to-prepare peanut dipping sauce.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. + MARINATING BROIL: 5 MIN. MAKES: 10-12 SERVINGS
2 pounds boneless skinless chicken breasts
⅓ cup soy sauce
1 green onion, sliced
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon honey
2 garlic cloves, minced
½ teaspoon ground ginger
PEANUT SAUCE
½ cup salted peanuts
¼ cup chopped green onions
1 garlic clove, minced
3 tablespoons chicken broth
3 tablespoons butter, melted
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
½ teaspoon ground ginger
¼ to ½ teaspoon crushed red pepper flakes
1. Flatten chicken to ¼-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours.
2. In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving.
3. Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.
Apple & Blue Cheese on EndiveFor the filling I sometimes use pears instead of apples or use the mixture to stuff celery sticks or top crackers. The endive leaves are nice for a more formal holiday dinner or buffet.
—KATIE FLEMING EDMONDS, WASHINGTON
PREP/TOTAL TIME: 30 MIN. MAKES: 32 APPETIZERS
1 tablespoon lemon juice
1 tablespoon water
1 large red apple, finely chopped
2 celery ribs, finely chopped
¾ cup crumbled blue cheese
3 tablespoons mayonnaise
4 heads Belgian endive, separated into leaves
½ cup chopped hazelnuts, toasted
1. In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry.
2. Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.
Cranberry GloggWinter’s a perfect time to cozy up with a hot drink, and this glogg is our favorite. It’s heady with spices and full of cranberry flavor.
—JUNE LINDQUIST HAMMOND, WISCONSIN
PREP/TOTAL TIME: 30 MIN. MAKES: 7 SERVINGS
4 cups cranberry juice
2 cups ruby port wine or grape juice
1 cup golden raisins
¼ cup sugar
2 cinnamon sticks (3 inches)
4 cardamom pods, crushed
6 whole cloves
Additional cinnamon sticks, optional
1. In a large saucepan, combine the cranberry juice, wine, raisins and sugar. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan.
2. Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, for 15 minutes or until flavors are blended. Discard spice bag. Serve warm in mugs with additional cinnamon if desired.
Here’s an interesting twist on mini open-faced sandwiches. Lime mayonnaise provides a cool counterpoint to spiced pork, and toasted baguette slices give a satisfying crunch.
—VIRGINIA ANTHONY JACKSONVILLE, FLORIDA
PREP: 20 MIN. + MARINATING BAKE: 20 MIN. MAKES: 2 DOZEN
1 teaspoon paprika
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon pepper
1 pork tenderloin (1 pound)
LIME MAYONNAISE
½ cup mayonnaise
1 tablespoon lime juice
½ teaspoon grated lime peel
1 French bread baguette (1 pound), sliced and toasted
Additional grated lime peel, optional
1. In a small bowl, combine the first seven ingredients; rub over tenderloin. Place in a large resealable plastic bag; seal and refrigerate overnight.
2. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
3. Meanwhile, in a small bowl, combine the mayonnaise, lime juice and peel. Thinly slice pork; serve on toasted bread with a dollop of lime mayonnaise. Sprinkle with additional lime peel if desired.
A perennial favorite, stuffed mushrooms are what most guests look forward to at a party. In fact, you might want to make a double batch. This Italian adaptation, done in less than an hour, will have company begging for more.
—BEATRICE VETRANO LANDENBERG, PENNSYLVANIA
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 12-15 SERVINGS
12 to 15 large fresh mushrooms
2 tablespoons butter, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
¼ teaspoon dried basil
Salt and pepper to taste
4 ounces bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
1. Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
2. In a large skillet, heat 1½ tablespoons butter. Cook stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated. Cool.
3. In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
4. Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot.
top tip
Bring It Along
Appetizers such as stuffed mushrooms, tartlets, mini biscuits and other bite-sized finger foods can be easily transported to a party in a deviled egg tray.
Cherry-Brandy Baked BrieI sometimes substitute dried cranberries or chopped dried apricots for the cherries, and I use apple juice for the brandy.
—KEVIN PHEBUS KATY, TEXAS
PREP/TOTAL TIME: 20 MIN. MAKES: 8 SERVINGS
1 round (8 ounces) Brie cheese
½ cup dried cherries
½ cup chopped walnuts
¼ cup packed brown sugar
¼ cup brandy or unsweetened apple juice
French bread baguette, sliced and toasted, or assorted crackers
1. Place cheese in a 9-in. pie plate. Combine the cherries, walnuts, brown sugar and brandy; spoon over cheese.
2. Bake at 350° for 15-20 minutes or until cheese is softened. Serve with baguette.
top tip
Mock Champagne Punch
Combine 1 quart each chilled white grape juice and ginger ale in a punch bowl and garnish with berries. It really tastes like champagne!
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
I like to serve these savory mushrooms alongside sliced baguettes and crackers. It’s such a simple recipe; you’ll want to keep this at your fingertips for the holidays.
—KIM MARIE VAN RHEENEN MENDOTA, ILLINOIS
PREP: 10 MIN. + MARINATING MAKES: 12-14 SERVINGS
½ cup sun-dried tomatoes (not packed in oil), julienned
1 cup boiling water
½ cup olive oil
½ cup white wine vinegar
2 garlic cloves, minced
½ teaspoon salt
½ pound sliced fresh mushrooms
8 ounces Monterey Jack cheese, cubed
1. In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain.
2. In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.
I was experimenting with candied bacon and came up with these little bites during the holiday season.
—KATHLEEN BOULANGER WILLISTON, VERMONT
PREP: 30 MIN. COOK: 5 MIN. MAKES: 2½ DOZEN
8 bacon strips
1½ teaspoons brown sugar
¼ teaspoon ground cinnamon
¾ cup finely chopped cooked chicken breast
⅓ cup pear nectar
¼ cup finely chopped dried pears
3 tablespoons apricot preserves
2 teaspoons butter
¼ teaspoon salt
¼ teaspoon pepper
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
⅓ cup crumbled Gorgonzola cheese
1. Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble.
2. In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese.
3. Bake at 350° for 5-7 minutes or until heated through.
Greek Deli KabobsTangy and savory, these easy-to-eat skewers are an enjoyable addition to a holiday potluck or lunch. Also try them with different combinations of red and green veggies.
—VIKKI SPENGLER OCALA, FLORIDA
PREP: 30 MIN. + MARINATING MAKES: 2 DOZEN
2 jars (7½ ounces each) roasted sweet red peppers, drained
1 pound part-skim mozzarella cheese, cut into ½-inch cubes
24 fresh broccoli florets
24 slices hard salami
½ cup Greek vinaigrette
1. Cut red peppers into 24 strips; place in a large resealable plastic bag. Add the remaining ingredients. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
2. Drain and discard marinade. Thread cheese, vegetables and meat onto frilled toothpicks or short skewers.
Make Ahead Note: Kabobs can be prepared and assembled a day in advance. Cover in plastic wrap and store in refrigerator.